I have owned my pit barrel cooker for 5yrs now. I love the way it does brisket absolutely amazing. Oh and Sam, it works like a convection oven, as the meat drippings hit the hot coals, steam spirals up and cooks the meat from all sides. I mention Sam as if he is really going to read this 🤣

Sam should do an episode similar to "Chopped" where max chooses 4 ingredients that Sam has to cook with to make a single dish. Then chance has to eat it and rate that dish. Oh and for the ingredients....anything goes

A couple tips on cooking ribs in the PBC for lessening the chances they fall. Cut them in half before hanging or daisy chain two hooks.

As someone born in North Carolina, I can say that a mustard based sauce is a South Carolina thing. North Carolina normally has a vinegar based sauce.

Can't be the only person without a smoker that still watches the whole video

Vegan ribs are actually delicious! The hardest part is hunting down the vegan.

Pro Tip: The butcher paper your meats are wrapped in make a perfect charcoal chimney starter. Love the show!

Sam: "This not a promotion" KZfaq: not so fast

the Dr. Evil pinky after he said one million dollars was hilarious 😂🤣

I have owned one of these for about two years. As good as it is with ribs, chicken is absolutely insane smoked in it. And you really need to add a chunk or two of cherry to the fire.

Mad Scientist BBQ tip: Pull the ribs mostly done, wrap in butcher paper with lard (or smoked lard) and finish horizontally, either stacked up on the grill grate or preferably in your oven. I use a hanging ring on my 22 WSM vs PBC and you can hang a lot of racks.

Have had my Pit Barrel for 2 years and absolutely love it ... and not just for ribs ... I do big steaks - chicken - brisket - pretty much everything.

Love the pit barrel. I made prime rib on it for new years and it was amazing. Can you do a prime rib recipe on the pit barrel please.

Yup Costco pulls membranes now.. I wasted 15 mins trying and realized there was none!

In the word's of Sam...HOLY CRAP 🤤

You need some good wood chunks under the charcoal. Makes a world of difference I use oak wood on everything

Love the channel! Would love a salmon episode 3 ways or something :D

Watch how cooking with RY sets up his PBC with a can it centers all the coals and you get a better cook + try throwing a chunk apple or cherry wood on those coals it’s a whole other level .

You going to make me purchase a pit barrel bc of this video. I’ve watched hundreds of hanging ribs but laying here middle of the night on dialysis you sold me on this. Definitely going to do all three and maybe experiment with one more. Just to make it a even number. Thanks Sam for twisting my arm!

I’ve had a PBC for a couple years now and after the video and seeing a buddy who got into bbq last year make ribs yesterday and watching this... I had to go get some and cook some today. The only thing I wish you would do is spritz them with apple juice during the cook. It helps build better bark. And also add some wood chips or a fist size chunk to the cook. That’s all ya need. Them ribs looked good though. 👍

I can’t believe I’m enjoying watching Sam prep the brickettes

Great. Now I want ribs. Damn you Sam!!!

I'm from NC. It's South Carolina that has a mustard base sauce. Eastern NC has a vinegar base, while Western NC also adds tomato.

Been dying for a good ribs video to go and make, thanks guys I will be going all three soon lol, cheers

Yes, that is cool and people have made smokers like that for a long time.

Hi Sam - I was just going to order one of your "If Fat Means Flavour..." Tee's then realised you only do them up to 2XL. Then the irony of this hit me!

Take the membrane off by sliding a flat knife under it and pulling it off with paper towel. I’ve never had ribs where the sauce is applied 20 minutes before the cook is done. To test if they are done, grab the first 3 or 4 ribs with tongs. If they don’t bend, they will be chewy. The more they bend, the more fall off the bone they will be. Personal preference for the doneness. I prefer dry rub before smoking 225-250 for 3-4 hours low and slow. Great show and great production Sam. Kudos to crew for lighting, sound, camera moves and editing!

Watching Live from South Africa. Love you Sam!

Sam- PBC user here....you have to “chain” those hooks together when you do ribs. I use 2 hooks per rack....

I've had a pit barrel for years, it's a rib machine.

I don’t think I could watch anyone else do this for 23 minutes. Love you Sam and crew!

I have always always use charcoal bag for lighting chimney! This is the first time I've seen anyone else do it. So glad it was Sam. Validation.

South Carolina for the mustard, just fyi

If your going to hang them like that, that's a good reason to leave the membrane on to strengthen for the weight for hanging they will be still be tender it won't matter...

Gotta love some good bbq ribs

So my Carolina sauce is as follows: 1 cup Mayo 1/4 cup white vinegar 2Tbsp prep cream horseradish 2Tbsp Dijon mustard(spicy) 1tsp garlic 2tsp smoked paprika Kosher salt and cracked pepper to taste Awesome to do with pulled pork and Mac or just on ribs

i wanna see sam make like a hotpocket or something lmao 😂

I just found out Sam is the guy who told Kathy Lee and Honda to stfu when they wouldn’t shut up and let him talk lmao I’m a fan forever now. Did you ever go back??

I love using my barrel. If you haven't tried it before, put a block or two of oak (or your preferred wood) on top of the coals just before you hang your meat. Put the lid on and watch the smoke come rolling out. The flavor goes through the roof! If you soak the blocks of wood in water for about a half hour or so before going on the coals you'll get longer lasting smoke. I don't know about Flavor Town but it'll take you from OB to Modesto in a hot flash!

That Alabama one looked incredible

I love that as he’s saying this isn’t a paid promotion, KZfaq put a paid promotion tag 😂

The first time you checked them they had been in for an hour an a half, then you closed the lid and left them in for how much longer before you put the sauce on?

Sam and the pit barrel are my two favorite things in cooking. Please make more PBC videos!

Got my knife a couple of days ago...AND am I happy. I’ve used it 4 times since and it works as well as it does when Sam uses it. I’m considering ordering more for Father’s Day for my pops and my kiddos.

Why am i watching this when i dont have a smoker, am in bed and just ate so not hungry? Why? Thats a rethorical question 😏

What do you call a bunch of people in line for smoked ribs and brisket? A Bar-B-Queue.

The Pit Barrel Cooker is a total rib machine!!! Most hard core BBQ’ers will attest. I’m sure your ribs were the bomb, Sam. TFS.

Please Sam, do more on the PBC 👏🏻

Sam: "Win a dream house!" Everyone: "Awesome!" Sam: "It's in Florida!" Everyone: " ...oh."

Looks great... but where’s the cherry, hickory, pecan, or applewood

Look, I am not a you tube comments guy AT ALL, but I will break my policy to say: FINALLY Sam is putting salt on ribs. Good lord. The no-seasoning bake in the oven with vinegar version should be forever erased. Sam's cooking was 99% perfect - now we are 100%.

Very smart you used the charcoal bag to light!!! Good stuff!!!

We do a mustard style in South Carolina. Those heathens in NC use a vinegar base. Just so we’re all clear.

Kinda surprised Sam didn't add some wood chunks and went straight charcoal.

I love your shirt! Sam Choy and my dad are old golfing friends! One of my fondest memories was going to Honolulu with my dad when I was a kid and eating at Sam Choy's Breakfast, Lunch, and Crab restaurant. We ate that dungeness crab like no other with other tourists staring at us, and it was totally worth it!

I didn't know that I could like you and your channel more. And then you go and break out the freaking Pit Barrel Cooker - of which I am a owner and enthusiast! Bravo.

This is one of the situations when, I believe, membrane should stay on the ribs... it will prevent ribs from breaking apart even when they get tender... This method is popular in the middle east (with different styles)!!! Two thumbs up 👍🏼👍🏼

the last time i came this early, the chicken and the egg hadnt even showed up yet

Love the barrel smoker ribs and the simple seasoning. Oh!!! nice Vessi’s btw, just got a couple of pairs, heaven, especially here in cold, wet Toronto.

I actually wait for you to grab the paper towel.. makes me laugh every time. Def going to try these this summer. ❤️🇨🇦

Sam, we really need to talk about your obsession with mayo.... like, for real bud

What did Adam and Eve do on their first date? They shared a side of ribs.

We have a Pit Barrel cooker and ribs have NEVER. BEEN . BETTER! We've smoked shoulders, cooked fried chicken...yep, we're hooked!!

You continue to create so many real life videos that the average "Joe" can easily duplicate. Love your videos.

Thank god Sam didn't' cook the ribs in the oven with vinegar again.

i thought he was cooking giant seahorses in the thumbnail

There are great sauces from the different states, each BBQ master has their own recipe for their homemade sauce in that location. I personally prefer a dry rib. Smoking the ribs is vital to all states.

Thank you Sam and crew.. I appreciate you showing this..

The "Speecy spicey meatball" Aka Seltzer commercial was written by my friend Evan Stark. Roy Grace was the art director.

My high ass thought the thumbnail was grilled sea horse

CAN WE GET BTS OF CHANCE AND MAX ENJOYING YOUR FOOD AFTER THE SHOW... IT'LL BE DOPE😁✌️

My mouth was watering watching you eat those ribs. Omg

Avoid overcooking the ends by cutting the racks in half before hanging

oh oh oh,,,, raising hand me me pick me!!! who doesn't love ribs

60+ years ago, I remember Dad only served Loin Ribs (baby back)! He never removed the underside membrane. He would score the member well allowing flavor penetrate. Because the membrane was so thin, it gave a crunchy, but not chewy experience. I miss his cooking expertise. Kapones on a smoking rotisery for Thanksgiving...etc.

Sam ur videos on bbq and grilling are awesome. My son and I always watch

Fun fact: the plants he’s growing behind him are actually green onions

WSM crew, where you at! Love your videos guys, cheers.

The best video i have ever seen from this channel ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️😭😭😭😭😭

Thanks for making me cry Sam. Been without my pbc for a few months now due to life. My go to for years and I learned how to use it well beyond the instructions.

Been without power for the past three days and this is exactly the video I needed to come back to

Highly motivating, love Alabama Slamma Sauce! I like the Nashville twist, but hot doesn't work for a lot of people. This year's rib fest may have a new winner!

The PBC was my first cooker. Luv it still to this day. Its a kick ass rib making machine!

Man I don’t even cook I just love watching Sam and the boys

Welcome to the PBC community. I have been a member and a fan of the PBC for years. May I suggest you consider doing a show featuring a PBC smoked meatloaf. I think you might enjoy making it, eating it, and sharing it with your fans.

I’m drooling guys. Gotta get me a smoker. Thanks for giving us all these ideas for foods, sauces and entertainment!

Nice cook! For the "Nashville Hot" BBQ sauce, you should have used Frank's Red Hot as a liquid and honey to thicken the sauce.

So as a NC native, allow me to clarify, mustard base is western NC/SC, vinegar based is more central NC/SC, tomato based is mixed through out. And my mom is from SC, and my dad is from NC...TMYK!

Picked up the PBC Choice package for my husband's birthday thanks to this video. He's using it for the first time next weekend for a pork shoulder and we can't wait. Keep the awesome content coming and use this baby again sometime!

Mustard based bbq sauce is based out of the midlands of South Carolina (middle). Thank u Sam for doing some mustard based bbq from a happy South Carolinian.

LOVE that you are using the best in the business rib machine *not sponsored 😂, I can't express how exciting this is! some tips - Double hook everything, no more sacrifices to the gods of fire. 40 briquettes in the chimney from full basket, 12 minutes after starting those you dump and go. Great stuff, as always!

Eastern nc is vinegar base and the western part of nc is vinegar base plus tomato

left all the fat on,had smaller ribs, used honey mustard, cooked in a washing machine drum, wood burned down. helmans mayo and 1 garlic clove, freekin tasty. thanks sam. love this one. great recipe, perfect for camping.

If you’ll let the ribs sit about 15 mins after seasoning that seasoning will draw out that moisture and make it stick even more and draw in that flavor. That’s the malcom reed trick.

Yes yes yes!!!!!! Ribs I can't wait till all the snow is gone so I can make those mustard ribs on my grill!!!!

As a Texas boy, I gotta say, Carolina mustard based sauce kicks ass

My food life has improved watching this channel. Cheers Guys

The Alabama white sauce was really made for smoked chicken(coming from a resident of the state). As for ribs, gimme Memphis dry rub. Brisket also should not need sauce(just salt and pepper rub before cooking). Pulled pork, gimme a vinegar based sauce with equal parts sweet and heat.

I love how you measure out your ingredients for the sauces . The best food I’ve ate come from cooks that measure that way ! Awesome video 👍🏻 going to try to make these soon .

The Pit Barrel Cooker is the best!